Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.

Lorrie Hulston
Recipe by Cooking Light April 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

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Nutrition Facts

61 calories; calories from fat 43%; fat 2.9g; saturated fat 0.6g; mono fat 1.6g; poly fat 0.3g; protein 2.3g; carbohydrates 7.5g; fiber 1.7g; cholesterol 1mg; iron 0.7mg; sodium 253mg; calcium 30mg.
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